Beef Brown Rice Stew
Submitted by bruno
One-pot beef and brown rice stew baked in a Dutch oven with crushed tomatoes, allspice, chili powder, and green beans. Minimal prep, maximum warmth for cold-weather weeknights.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minTen minutes of chopping and stirring, then the oven takes over. That’s the deal with this stew.
Beef chuck simmers in a spiced broth of crushed tomatoes, allspice, and chili powder alongside long grain brown rice that soaks up every bit of flavor as it cooks.
Frozen green beans go in at the very end for a pop of color and a fresh snap against the tender beef.
It’s the kind of straightforward, belly-filling meal that doesn’t ask much from you but gives back plenty.
Pro Tips
- Trim all visible fat from the chuck before cubing. The long bake time will render any remaining fat into the stew.
- Resist the urge to peek under the lid. Every time you open it, you lose heat and steam that the rice needs to cook properly.
- The green beans only need 10 minutes. Adding them earlier means mushy beans and dull color.
- This stew thickens as it cools, so add a splash of water or broth when reheating leftovers.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Heat oil in a 4-quart Dutch oven over medium heat.
Add onions and cook, stirring often, 7 minutes until translucent.
Add spices and meat.
Cook 5 to 6 minutes stirring 2 or 3 times. Stir in water, tomatoes, rice and bouillon cubes.
Bring to a boil. Cover and bake for 1 to 1¼ hours until rice and meat are tender.
Stir in green beans.
Cover.
Bake 10 more minutes until green beans are tender.
Comments
Made this for dinner. We loved it! Flavors were so nice and perfect for a fall evening. I tripled the meat and added a 1/2 cup red wine before putting in oven. It actually could have used even more beef. Very good recipe if you like middle eastern flavors.